Red Curry Ground Beef Noodles

Spicy, slurpy, and totally addictive—these Red Curry Beef Noodles bring bold Thai flavors with zero fuss. Juicy ground beef simmers in a rich coconut curry broth, soaking up all that umami goodness. Toss in silky noodles, tender veggies, and finish with a pop of lime. It’s cozy comfort food, Instant Pot style!

Cuisine

Thai

Difficulty

Easy

Duration

25 Minutes

Diet

Dairy-Free

Cooking Technique

Pressure Cook, Sauté

Keywords

Ground Beef, Instant Pot Culinary Team, Red Curry Paste, Rice Noodles

Prep Time

10 Minutes

Cook Time

15 Minutes

Servings

4 Servings

Ingredients

1 lb. lean ground beef
2 tsp. salt
1 tsp. black pepper
1 tbsp. vegetable oil
1 tbsp. ginger, minced
4 garlic cloves, minced
1 tbsp. cornstarch
4 tbsp. red curry paste
3 tbsp. soy sauce
2 tbsp. fish sauce
2 tbsp. brown sugar
3 ½ cups beef broth
½ large eggplant, cut into 2-inch batons
1 can (13.5 oz) coconut milk
1 tsp. ground turmeric
1 tsp. ground coriander
8 oz. rice noodles (medium thickness)
1 red bell pepper, thinly sliced
1 cup shiitake mushrooms, sliced
1 cup baby bok choy, halved
2 scallions, sliced, for serving
¼ cup fresh cilantro, chopped, for serving
1 lime, cut into wedges, for serving
¼ cup crushed peanuts, for serving

Instructions

Set the Instant Pot to Sauté – High/More. Add vegetable oil, then add the ground beef. Season with salt and black pepper. Cook for 3-4 minutes, breaking it apart until browned. Stir in the minced ginger, minced garlic, and cornstarch, cooking for 1 minute until fragrant.
Stir in red curry paste, soy sauce, fish sauce, brown sugar, beef broth, coconut milk, turmeric, coriander, and eggplant. Scrape the bottom to deglaze.
Lock the lid and Pressure Cook on High for 5 minutes. Immediately release the pressure.
Open the lid and add the rice noodles, shiitake mushrooms, bell pepper, and bok choy. Lock the lid again and Pressure Cook on High for 1 minute. Allow the pot to naturally release steam for 5 minutes, then flip the valve to release any remaining pressure.
Ladle the curry beef noodles into bowls. Top with scallions, cilantro, crushed peanuts, and a squeeze of lime. Enjoy!

Notes

If the broth is too thick after cooking, stir in extra broth or hot water (¼ cup at a time).
For a milder curry, reduce the red curry paste to 3 tablespoons.
Swap ground beef for ground turkey or plant-based crumbles for a variation.

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